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A stack of Peppermint Mocha Chocolate Bark pieces, topped with crushed candy canes.

Peppermint Mocha Chocolate Bark

This peppermint mocha chocolate bark is a simple and festive treat. It combines rich chocolate with the flavors of coffee and peppermint, making it perfect for the holidays.
Imprimer la recette Pin Recipe
Temps de préparation 15 minutes
Temps de cuisson 5 minutes
Temps total 20 minutes
Portions: 20 pieces
Type de plat: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingrédients
  

  • 12 oz Semi-sweet chocolate chips or dark chocolate
  • 4 oz White chocolate chips
  • 1 tsp Instant espresso powder optional
  • 1/2 tsp Peppermint extract
  • 1/4 cup Crushed candy canes for topping

Equipment

  • Baking sheet
  • Parchment paper
  • Microwave-safe bowls
  • Spatula

Method
 

  1. Line a baking sheet with parchment paper.
  2. In a microwave-safe bowl, combine the semi-sweet chocolate chips and espresso powder (if using). Microwave in 30-second intervals, stirring between each, until smooth and melted.
  3. Stir in the peppermint extract.
  4. Pour the melted semi-sweet chocolate onto the prepared baking sheet and spread it into an even layer using a spatula.
  5. In a separate microwave-safe bowl, melt the white chocolate chips according to the same method used for the semi-sweet chocolate.
  6. Drizzle the melted white chocolate over the semi-sweet chocolate layer.
  7. Immediately sprinkle the crushed candy canes over the chocolate before it sets.
  8. Place the baking sheet in the refrigerator for at least 15 minutes, or until the chocolate is firm.
  9. Once firm, break the bark into pieces.

Notes

Store the chocolate bark in an airtight container at room temperature or in the refrigerator.

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